1 1/2 cup mild pickling vinegar of choice (white, rice, or champagne vinegar all are fine)
2 1/2 cups water
1/3 cup cane or turbinado sugar
1 1/2 Tbsp sea salt
20-30 green spring onions, trimmed
1/2 tsp peppercorn
1/2 tsp mustard seeds
1 tsp dill seeds
1/2 tsp coriander
1 clove of garlic, chopped
Heat water/vinegar/sugar/salt/garlic in a pot until dissolved. Let cool to room temp.
Be sure to peel any wilted outer bits off of your onions. You want nice firm, crunchy pieces.
Trim some of the green off of your spring onions to fit vertically into a 1 quart canning jar.
Using a clean/sterile quart jar:
-Add dry spices to the jar
-Add the trimmed onions vertically to the jar until packed tightly
-Pour cooled liquid over the top to cover
-Screw on vinegar safe lid (no metal!)
Let sit in fridge for 2-3 days before eating
These onions become crisp and crunchy with a twangy pickle flavor. They are delicious in any slaw or salad, atop a burger, or just as a crisp snack.